Description
This Grilled Salsa Verde Pepper Jack Chicken recipe features thin-sliced boneless skinless chicken breasts marinated in a zesty salsa verde mixture, then grilled to perfection and topped with melted pepper Jack cheese. Quick to prepare and packed with vibrant flavors, it’s a perfect meal for a flavorful weeknight dinner or weekend barbecue.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde (Trader Joe’s recommended)
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
Toppings and Garnish
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Prepare Marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper to create a flavorful marinade.
- Marinate Chicken: Add the thin-sliced chicken breasts to the marinade, tossing well to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to infuse.
- Preheat Grill: Preheat your grill to medium-high heat to ensure a nice sear and even cooking on the chicken.
- Grill Chicken: Remove chicken from the marinade and discard any excess marinade. Place chicken breasts on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Add Cheese: About one minute before finishing, place a slice of pepper Jack cheese on each chicken breast. Close the grill lid to allow the cheese to melt perfectly over the chicken.
- Rest and Serve: Remove the chicken from the grill and let it rest briefly to retain juices. Garnish with finely minced fresh cilantro and serve with lime wedges if desired for an added burst of freshness.
Notes
- Marinating for longer than 2 hours is not recommended as the acidity from the lime juice can start to break down the chicken texture.
- Use a meat thermometer to ensure the chicken reaches 165°F to avoid undercooking.
- If you don’t have a grill, this recipe can be adapted to a grill pan or broiler for similar results.
- Fresh cilantro and lime wedges add bright freshness that complements the spicy pepper Jack cheese.
